Lasagne

[jennyjoan]

When you make your lasagne - what cheese do you top it with.

I made one yesterday and used Extra Strong Mature Cheese and it was too strong for me. But my visitors thought it lovely - next time I make it I want to get a milder cheese. Would it be morrezzla(sp)

[dannyk13]

Mozzarella is a rather mild cheese, so yes.

[maggiebee]

Maybe a mild cheddar would work too.

[chelle7272]

yes you could use mozzarella. I do love it with strong cheddar though :)

[Tilly2]

JJ, sainsburys sell a lovely four cheese sauce, in a pot. I always use that.

[jennyjoan]

yes like all your suggestions but I do think I tried the 4 cheeses some time ago - i'll give that a go again.

it musta been good as I gave more to my visitors who emailed me today saying they gave some to son.

[Tilly2]

The four cheese sauce has Cheddar, Grana Padano, Pecorino and Mascarpone cheeses. £2.80 per pot.

[jennyjoan]

Just realising Tilly you are talking about the sauce which I'm sure is lovely. I just used Swartz Cheese sauce mixed with full fat milk. The sauce was nice enough it was just the you know grated cheese at the end.

[jno]

make my lasagne? Charlie Bigham makes my lasagne. (Heston Blumenthal used to do it but I think he must have got bored.)

[Togo]

When you say "top" it, is Lasagne not topped with a Béchamel sauce? I wouldn't dream of just topping it with cheese. The only cheese that would be anywhere near it is grated Parmesan as it is being served.

[dannyk13]

Togo, in an authentic lasagne the bechamel is placed between the layers.

[Togo]

I do that too Danny. But is always topped with a layer of Béchamel sauce.

[Togo]

I do not need a recipe to make a lasagne but this is one. The Béchamel recipe is almost the same as my method.

https://www.bbc.com/food/recipes/lasagne_82381

[dannyk13]

My Italian MIL always topped her lasagne with flaked Parmesan or Gran Padano.

[Togo]

I have tried it with a little shaved parmesan whilst cooking Danny, but we both prefer it on after cooking. Never, never use the little tubs of cheap parmesan. Far too salty.

[Tilly2]

Togo, I can't make béchamel sauce, so I cheat. ;-)

[Togo]

Naughty Tills Those jars of "stuff" are not fit for human consumption as far as I am concerned. If you can make a flour and butter roux you can make Béchamel, Cheese Sauce, Parsley Sauce, and many other sauces, or thicken meat juices to make a gravy or jus.

[jennyjoan]

I looked at your recipe Togo - but it is missing a vital ingredient which makes my lasagne unique. Smoked bacon cut into little bits. As Bette Midler would say "Simply Divine". LOL

[Tilly2]

Togo, it's not a jar. It's a tub of fresh pasta sauce...and I've never made a roux in my life... :-)

[Mamyalynne]

JJ, if your lasagne is much loved then don't change the recipe just reduce the maturity of the cheese a bit.

[jennyjoan]

oh I will Mamy - the recipe was given to me by an Italian friend.